This tasty salad is perfect for a Summer’s evening meal, or as smaller lunch portions. The combined spices and oils give this salad an Asian twist and has a little fiery kick to it too from the chilli, which I always enjoy (options for those that don’t enjoy spice). The calories may look a little high due to the amount of chicken, rice and oils used but you can try and tweak this to lower it a bit. However it’s worth every calorie and promotes a well-balanced diet! Total calories = approx. 600 per portion (evening meal – I halved these portions at 300 calories for lunches).

Ingredients (serves 2 people evening meal / 4 lunch portions);

• 2 x chicken breasts
• 1 tbsp rice (or red wine) vinegar
• 3 tbsp soy sauce
• 1/2 cucumber
• 1 little gem lettuce
• 1 carrot
• 250g microwave pouch basmati rice
• 1 heaped tbsp peanut butter
• 1 red chilli (optional)
• 2 spring onions
• 1 tbsp sesame oil
• 1 tsp five-spice mix
• Sesame seeds to garnish (optional)

Method (Takes approx. 30 mins including prep);

1. Heat a large wide-based pan (with a matching lid) with a drizzle of oil over a medium-high heat.
2. Once hot add the chicken with a generous pinch of salt and pepper and cook until golden on each side.
3. Meanwhile, schop the lettuce finely. Peel and grate the carrot. Trim and finely slice the spring onions. Add all together in a mixing bowl. Microwave the rice according to instructions.
4. Once the chicken is browned, reduce the heat to medium-low and sprinkle the five-spice over the chicken. Turn the chicken several times until evenly coated. Cook for 1 min further then add a splash of water and cook covered for 8 – 12 minutes until the chicken is cooked through.
5. Meanwhile, cut the cucumber into discs and then into matchsticks. Cut half of the red chilli into rounds (is using). Add the cucumber and chilli to the mixing bowl with rest of the salad.
6. Chop the remaining chilli finely. Combine the peanut butter, soy sauce, sesame oil, rice vinegar and chopped chilli in a small bowl. Add 1 tbsp of boiled water and mix together to make your peanut dressing
7. Transfer the cooked chicken to a chopping board and shred using two forks. Once shredded, season with a pinch of salt. Add the rice to the salad and dress with the peanut dressing and a drizzle of olive oil.
8. Serve the chicken over the salad and garnish with a sprinkling of sesame seeds.

I do enjoy this refreshing meal. Give it a try and let me know what you think.

If you have any recipe recommendations, questions or would like to collaborate with me in any way, please just email me at jensfoodblog@gmail.com!

Happy munching!

Jen

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